How to Cook Tandoor Octopus (GLUTEN FREE!) скачать в хорошем качестве

How to Cook Tandoor Octopus (GLUTEN FREE!)

In this video Santosh Shah, Executive Chef of Baluchi at Lalit London shows us how to make his delicious Tandoor Octopus and Colocasia Leaf Terrine. Recipe (modified for home cooking) Tandoor Octopus and colocasia leaf terrine Serves 6 1kg/2lb octopus For the braising For cooking Octopus 1kg Ginger garlic paste 100 grams Chilli powder 25 grams Turmeric powder 25 grams Coriander roots 1 bunch Whole spice 100 grams (clove, cardamom, cinnamon, bay leaf, star anise, black peppers) Salt to taste for marination Fresh Coriander chopped 20 grams Chilli powder or smoked paprika powder 15 grams Mustard oil 75ml Lemon juice 2 tbsp Garam masala 15 grams Ginger and garlic paste 60 grams Greek yogurt 80 grams Salt to taste Tandoori alo Royal jersey potato boiled and peeled (x12) Pickling spice ½ tbsp Turmeric powder ½ tsp Greek yogurt 100 grams Chopped coriander ½ tbsp Lemon juice ½ lemon Ginger, garlic and green chilli paste 1 tbsp Colocasia leaf terrene (Patra) Colocasia leaf (x6) Gram flour 150 grams Sesame seeds 10 grams Ginger garlic paste 2 tbsp Mango powder ½ tbsp Carom seeds ½ tsp Red chilli powder ½ tsp Water 100 ml Labneh Greek yogurt 100 g Chopped garlic 1 clove Tahini paste 2 tbsp Salt ½ tbsp Olive oil 1 tbsp Fine Chopped coriander 1tbsp Coriander chutney Coriander 1 bunch Green chilli (x3) Ginger 1 inch Garlic 3 cloves Lemon juice ½ lemon Vegetable oil 1 tbsp Greek yogurt 100g Method • STEP 1 Wash the octopus well under cold running water. If not prepped already, remove the beak, ink sac and eyes, put into a large pan with the all the braising ingredients. Pour over cold water, until the octopus is covered. Cover with an upside-down saucer if it won’t completely submerge. Bring to boil, and simmer gently with the lid on for 1 – 1½ hours. Check after 1 hour by testing one of the tentacles with a knife. It should easily go through without much resistance. Remove from the heat and allow to cool completely in the liquid. • STEP 2 Drain the cooled octopus and cut into bite-size pieces in a large bowl with some salt. Add the octopus pieces and mix with all the ingredients for marination and leave to marinate in the fridge for at least 2 hours, or overnight. • STEP 3 Heat a griddle pan to high and drain the octopus from the marinade. Sear the pieces for 2-3 minutes until heated through and starting to crisp and char. Transfer to a serving plate and sear the remaining pieces. Squeeze over the lemon and add a pinch of oregano and a little sea salt to serve. • STEP 4 Clean colcocasia leaf and leave in water for 1-2 hours. Mix all ingredients for making colocasia leaf terrene – texture should be thicker than pancake mixer. Take out leaf from water and dry with z-cloth or any clean cloth.